Skillet Shep's Pie

Skillet Shep's Pie



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Prep Time: 25 Min

​Cook Time: 45 - 50 Min

 

1. Fill a large pot with enough cold water to cover the potatoes and season with salt. Bring to a boil on medium high heat. Once boiled, tilt the lid and reduce the heat slightly. Cook 15 or so minutes until potatoes are fork tender and fully cooked.

 

1.  In the meantime, begin heating 3 Tbsp. of butter in a 12” cast iron skillet set to medium. Once melted and bubbly, add the celery, onions, garlic, dried rosemary, and pepper flakes. Season with ½ tsp. salt and pepper and cook 5 minutes, stirring occasionally. Add in the mixed veggies, thyme sprigs, and crumbled “beef”. Season again with ½ Tsp. salt, stir, and continue to cook for 5 minutes.

 

1. Taste the filling and add additional salt if desired. Push the filling to the outsides of the pan leaving a clear space in the center. Drop in the remaining 2 Tbsp. of butter and let that melt. Once melted, stir in the flour and stir everything together so that the roux coats all of the shepherd’s pie filling. Pluck out the thyme, pour in the vegetable stock and remove from the heat.

 

1. Preheat oven to 375 F

 

                          Grocery List
MASH

• 8 – 10 Small Yellow Potatoes, peeled & chopped
• 1/3 C Whipping Cream
• 2 Tbsp. Unsalted Butter
• 1/3 C Extra Old Cheddar
• 1 Tbsp. Fresh Chives, chopped
• ½ Tsp. + Sea Salt
• Cracked Pepper to Taste

 
FILLING

• 390g Pkg. Gardein Frozen Beefy Crumbles
• 5 Tbsp. Unsalted Butter
• 1 Yellow Onion, chopped
• 3 cloves Garlic, crushed & minced
• 3 stalks Celery, chopped
• 2 cobs Fresh corn, corn removed
• 1 ½ C Frozen Mixed Vegetables
• 8 – 10 sprigs Fresh Thyme
• 1 Tbsp. Fresh Parsley, chopped
• 1 Tsp. Dried Rosemary
• ½ Tsp. Red Pepper Flakes
• 1 Heaping Tbsp. AP Flour
• 1/3 C Low Sodium Vegetable Stock
• 1 Tsp. + Sea Salt

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1. Strain the boiled potatoes and add them to a large mixing bowl. Begin mashing them before adding in the cream, cheddar, butter, salt, chives and pepper to taste. Taste and adjust salt if desired before adding the mashed potatoes to a piping bag fitted with the open star tip. Pipe the potatoes over the shepherd’s pie filling in the skillet until the entire skillet is coated in piped potatoes. Alternately, you could scoop them on and spread them out to coat as well.

 

1. Place the skillet into the oven to bake for 30 – 35 minutes until potatoes start to turn golden. If desired, switch the oven to BROIL at 500 F for a minute or so for additional browning.

 

1. Remove and set onto a wire cooling rack for 10 minutes before serving. ENJOY!